Creamy Farro with White Beans and Kale

Bahan-bahan (4 porsi)

• 1 cup dry farro
• 3 cups vegetable or chicken stock
• 1 bay leaf
• 1 (15-ounce) can white beans, rinsed and drained
• 2 ounces Gruyere cheese, shredded (about 1/2 cup)
• 3 tablespoons grated Parmesan cheese
• 4 teaspoons extra-virgin olive oil
• 8 ounces baby bella mushrooms, diced into 1/2-inch pieces
• 1 medium shallot, thinly sliced (about 1/4 cup)
• 3 g arlic cloves, minced
• 1 small bunch kale, leaves chopped (about 4 cups chopped)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 2 tablespoons finely-chopped flat-leaf parsley